Description
This is basically the ultimate comfort food mashup that your inner child has been dreaming about. We’re talking creamy, cheesy mac and cheese loaded with seasoned ground beef, all baked together until the top gets golden and bubbly. It’s like someone took Hamburger Helper, gave it a serious glow-up, and turned it into something you’d actually be proud to serve at a potluck.
This is the kind of casserole that makes grown adults fight over the corner pieces and has kids asking “Can we have this every night?” It’s pure nostalgia in a baking dish, but elevated enough that you won’t feel like you’re eating cafeteria food. My friend’s picky eater cleaned her plate and asked for seconds – that’s when you know you’ve struck gold.
Ingredients
For the Base:
- 1 lb elbow macaroni (the classic choice, don’t get fancy here)
- 1 lb ground beef (80/20 for maximum flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tbsp tomato paste (adds that deep, rich flavor)
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Cheese Sauce Magic:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 1/2 cups whole milk (don’t skimp here)
- 3 cups sharp cheddar cheese, shredded (buy the block and grate it yourself – trust me)
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, softened (the secret weapon)
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional but recommended)
For the Topping:
- 1 cup panko breadcrumbs
- 1/2 cup extra sharp cheddar, shredded
- 2 tbsp butter, melted
- Fresh parsley for garnish (because we’re classy)
Instructions
Preheat your oven to 350°F and grease a 9×13 baking dish like your life depends on it.
Cook the macaroni according to package directions until just barely al dente – it’ll finish cooking in the oven. Drain and set aside.
Pro tip: Save a cup of that pasta water just in case your cheese sauce needs loosening up later.
In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft (about 8-10 minutes).
Add garlic, tomato paste, Worcestershire, oregano, smoked paprika, salt, and pepper. Cook for another 2 minutes until it smells incredible.
Stir in the drained diced tomatoes and let it simmer for 5 minutes. Set aside to cool slightly.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute – this is your roux, and it’s what makes everything creamy.
Gradually whisk in the milk, making sure there are no lumps. Keep whisking and cook until it thickens up (about 5-7 minutes).
Remove from heat and stir in the cream cheese until smooth. Then add the cheddar and mozzarella, stirring until melted and gorgeous.
Season with garlic powder, cayenne, salt, and pepper. Taste and adjust – this should be cheesy paradise.
In your greased baking dish, layer half the cooked macaroni, then half the beef mixture.
Pour half the cheese sauce over this, then repeat the layers – pasta, beef, cheese sauce.
Mix the panko breadcrumbs with the extra cheddar and melted butter. Sprinkle this golden mixture over the top.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 15-20 minutes until the top is golden brown and the edges are bubbling.
Let it rest for 10 minutes before serving – I know it’s torture, but it needs to set up.
Sprinkle with fresh parsley because we’re not animals.
Serve with a simple green salad to pretend you’re being healthy.
Watch people go back for thirds and ask for the recipe.
Notes
- Perfect with garlic bread and a crisp Caesar salad
- Great alongside steamed broccoli for some veggie balance
- Pairs beautifully with a cold beer or glass of red wine
- Ideal for feeding a crowd at potlucks, game day, or family gatherings
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~485 kcal
- Fat: 22g
- Carbohydrates: ~42g
- Protein: ~28g